Help me time this waygu brisket

[Anthony21078]

19lb untrimmed, 16lb trimmed snake river farms waygu brisket. Using a light rub only.

Bringing to a family bbq around 12pm with a dinner time of 4pm. Goal is to have the brisket in the 200F range/probe tender by 1130am, wrapped in butcher paper and placed in the cooler with towels. It will have to rest in the cooler for about 4-5 hours.

I'm cooking on the kamado at 225F or 250F (not sure yet) with lump charcoal and hickory wood. Brisket will be slumped over a rib rack and a brick wrapped in foil to elevate it so it can fit in the kamado. Spraying apple juice every hour until it's wrapped in butcher paper around 175F. I use the flameboss for temp control.

I know this is difficult to time but really need advice here. I have not done a brisket this size. When should I place this thing on the kamado? 8pm the night before? Earlier?

 

[smokin peachey]

I always allow 16 hours. You can never have to much extra time. If it’s done quicker you can always hold it in the smoker at 200-225

 

[Chasdev]

At 225 it will take a while for sure.
I no longer trust my Kamado's cook grate temp readings, I've experienced the bottom inch burned to a crisp with the rest cooked as expected.
Never been able to get all the sensors to agree, even with new and/or freshly tested sensors, so there must be temp variations going on in there under the dome.
I never did figure it out, I ran a PartyQ at 250 with digital temp probes all over the place, in the dome, under the cook grate next to the meat as well and still once the deflector heated up the heat from it was too close to the meat and somehow my temp sensors missed the problem.
I bought a Masterbuilt gravity and no more worries or scientific tests chasing rogue temps.

 

[Anthony21078]

I have a large heat heat deflector compared to the overall service area on the cooking grate. There is only about half-inch of space around the deflector compared to the firebowl. I have been using don't temp with my flame boss temp controller and it's been working very well for me. On the other hand, I have never cooked a brisket this large and even with it draping over a rack, the ends of the brisket will likely be in direct heat until it shrinks.

 

[Shalenkur]

I would allow 16 hours as he said and consider wrapping it after bark is set. You can always rest it longer in cooler if IT is reached earlier than expected. BTW, How much $ does a wagyu brisket cost?

 

[Anthony21078]

I would allow 16 hours as he said and consider wrapping it after bark is set. You can always rest it longer in cooler if IT is reached earlier than expected. BTW, How much $ does a wagyu brisket cost?

American Wagyu Brisket & Premium Beef Brisket | SRF

Snake River Farms American Wagyu brisket is rich with spectacular marbling and unbeatable tenderness; ideal for braising, smoking, or any cooking method.

www.snakeriverfarms.com